Your bird isn't even in the oven yet, but no matter, we're still going to talk about leftovers.

Almost everyone I know who makes Thanksgiving dinner makes much more than is needed for the number of people gathered around the table. Admit it or not, they're cooking for the leftovers.

In fact, I remember Dr. Corky Sweeney telling me years ago that although he would go out to dinner on Thanksgiving Day, he would always make a turkey with all the trimmings that morning. Why? For the leftovers, of course!

So, with leftovers in mind, here is my favorite day-after-Thanksgiving dish: Turkey Loaf. (It also works well with chicken.)

It's so easy, you can make it even if you are still in an L-tryptophan inspired coma, or hung over from early morning Black Friday shopping.

Turkey Loaf

3 cups leftover stuffing

2 cups chopped turkey, dark or light meat

1 egg

Water, as needed

1 cup leftover gravy

Combine all the ingredients. If mixture seems too dry, add a little water to hold it all together. Shape into a loaf and place into a glass baking dish.

Bake at 350 degrees for 30-35 minutes or until heated through and edges start looking "crisp."

Heat gravy and drizzle over Turkey Loaf.

You can adjust the measurements of this up or down, depending on how much you want to make or the amount of your leftovers.